Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | December 22, 2011 |
Number of critical violations: | 1 |
Number of non-critical violations: | 1 |
Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: The temperatures of blanched vegetables exceeded the maximum allowable temperature of 4C despite being on an ice bath and in metal inserts. This violation was also noted on the December 2009 inspection report. The previous corrective action included keeping a probe thermometer inside the inserts for monitoring internal temperature of foods. Corrective Action: Ice baths are not a reliable method of storing potentially hazardous foods. Measures must be in place to ensure that temperatures are maintained. A third occurrence of this violation may result in ticketing. Mechanical refrigeration is strongly recommended and will be mandatory if another violation occurs. |
116 | Improper Construction / Maintenance of Establishment Observation: Laminate pieces have broken off the edges of coffee counter in the room adjoining. Corrective Action: Repair where needed. |
116 | Repeat Improper Construction / Maintenance of Establishment Observation: The wood shelf used to store inserts next to the hand sink has bare wood edges. Corrective Action: Paint where bare wood is exposed. |
Comments:
Items corrected from previous report:
1. Plastic wrap is now being used for extra equipment in the storage room where rodent activity was noted last year. Better organization is required in this room so continued monitoring for pest activity can be conducted.
Outstanding items:
1. The edges of wooden insert holder next to hand sink need to be re-finished.
General Observations:
1. Hand washing stations equipped with liquid soap and paper towel.
2. Refrigeration temperatures met regulatory requirements.
3. Hot holding temperatures met regulatory requirements.
4. Thermometers noted in coolers.
5. All foods covered and dated.
6. Temperature logs are up-to-date and maintained daily.
7. Staff have Foodsafe training.
8. Quat sanitizing solution for food contact surfaces tested 200ppm.
9. Final rinse cycle of dishwasher exceeded 71C measured with thermo-label.